Pumpkin Blueberry Cashew Chocolate Muffins Recipes

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BLUEBERRY PUMPKIN MUFFINS



Blueberry Pumpkin Muffins image

These are unexpectedly yummy. And very good for you too!

Provided by CKLEWIS

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 12

¾ cup all-purpose flour
¾ cup quick cooking oats
⅔ cup white sugar
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup canned pumpkin
½ cup milk
1 egg
¼ cup butter, melted
¾ cup fresh blueberries or frozen blueberries, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
  • Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
  • Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 23.5 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 264.9 mg, Sugar 13 g

PUMPKIN BLUEBERRY CASHEW CHOCOLATE MUFFINS



Pumpkin Blueberry Cashew Chocolate Muffins image

Bursting with sweet blueberries and chocolate, these creamy flourless pumpkin blueberry cashew chocolate chip muffins are a decadent, healthy fall treat! Keep muffins in the refrigerator up to a week or freeze up to a month.

Provided by Megan Olson

Categories     Pumpkin Bread

Time 50m

Yield 10

Number Of Ingredients 13

1 cup cashew butter
½ cup pumpkin puree
½ cup almond flour
1 ripe banana, mashed
2 egg whites
2 tablespoons walnut oil
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup blueberries
2 tablespoons mini chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
  • Combine cashew butter, pumpkin puree, almond flour, banana, egg whites, walnut oil, honey, vanilla extract, baking powder, baking soda, and cinnamon in a food processor; blend well. Fold blueberries and chocolate chips gently into the batter.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 15 minutes before removing from the muffin tin.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 16 g, Fat 19.1 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 3.4 g, Sodium 219.6 mg, Sugar 5.4 g

PUMPKIN CHOCOLATE CHIP MUFFINS



Pumpkin Chocolate Chip Muffins image

These muffins are my favorite! They are also relatively healthy, made with whole wheat flour. They can be made vegan by replacing the chocolate chips with carob chips. I adapted this recipe from the Vegan Lunch Box web site

Provided by death_by_parsnip

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

1 cup canned pumpkin
1/2 cup water
1/4 cup canola oil
2 tablespoons ground flax seeds
1 teaspoon vanilla
1 cup whole wheat flour
2/3 cup whole wheat pastry flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup chocolate chips or 1/3 cup carob chips
1/2 cup walnuts or 1/2 cup pecans, chopped

Steps:

  • Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
  • Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
  • In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. If the mixture seems a little dry, add extra water. Fold in the chocolate chips or carob chips and nuts.
  • Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with sugar, if desired.
  • Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.

Nutrition Facts : Calories 230.2, Fat 10, SaturatedFat 1.6, Sodium 230.8, Carbohydrate 34.6, Fiber 3.6, Sugar 20.1, Protein 3.7

PUMPKIN BLUEBERRY MUFFINS



Pumpkin Blueberry Muffins image

Make and share this Pumpkin Blueberry Muffins recipe from Food.com.

Provided by SAHMchef

Categories     Quick Breads

Time 38m

Yield 16-24 muffins, 15 serving(s)

Number Of Ingredients 14

1 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1 cup sugar
1 cup Splenda granular or 1 cup other artificial sweetener
1/2 tablespoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups canned pumpkin
2 large eggs
1/4 cup applesauce
1 cup fresh blueberries or 1 cup frozen blueberries

Steps:

  • Preheat oven to 350 degrees. Grease or line 15 medium-sized muffin tins or 24 small tins.
  • Combine all ingredients from flour through salt in a large bowl. In separate bowl, mix pumpkin, eggs, and applesauce. Combine with the flour mixture until well-moistened, then gently fold in blueberries.
  • Fill muffin cups 3/4 full, and bake for about 28 minutes or until a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 153.4, Fat 1.1, SaturatedFat 0.3, Cholesterol 28.2, Sodium 231.8, Carbohydrate 33.4, Fiber 2.3, Sugar 15.2, Protein 3.5

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Top Asked Questions

How to make blueberry muffins with pumpkin?
Combine all ingredients from flour through salt in a large bowl. In separate bowl, mix pumpkin, eggs, and applesauce. Combine with the flour mixture until well-moistened, then gently fold in blueberries. Fill muffin cups 3/4 full, and bake for about 28 minutes or until a toothpick inserted in center comes out clean.
How do you make pumpkin muffins with oats?
Grease and flour muffin pan or use paper liners. Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened.
How long to bake blueberry muffins at 425?
Gently fold in blueberries. Spoon mixture into prepared muffin pan, filling each cup 3/4 of the way full. Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean.
How do you make pumpkin pie mix?
In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves. Set aside. In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and coconut oil. Stir the flour mixture into the wet ingredients until just combined, being careful not to overmix.

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